This delectable Lemon Curd Cake is perfect for brunch, afternoon tea, evening dessert or any time you want a tangy, sweet treat!
I grew up eating delicious lemon cake from a box mix and thought nothing could get better than that. My mom drizzled a lemon glaze over the top to make it feel homemade. Then, I discovered my grandfather’s favorite lemon dessert – lemon meringue pie. Fast forward many years to my first visit to London, and I tried lemon curd with scones for afternoon tea. Suffice it to say I thought nothing was better than that until I made this lemon curd cake. Talk about combining the best of both worlds – lemon cake and lemon curd! Wow!
This delicate cake contains tangy, sweet lemon curd (recipe linked in the ingredients) folded into the batter. It is studded with additional spoonfuls of that delicious citrusy goodness across the top. Every bite is an explosion of luscious creaminess in your mouth. I can’t imagine a lemon cake that could top this one for such perfect flavor and texture.
Best of all, it’s so easy to make. As much fun as it is to whip egg whites into a fluffy cloud, I love that I don’t have to separate the eggs in this recipe. You just mix them into the creamed butter, sugar, and vanilla one at a time. I’m going to warn you about something now. No matter how tempted you are, try not to taste the lemon curd as you mix it into the batter. It’s hard to stop once you start.
Is Lemon Curd Cake Healthy?
The first thought that comes to mind when I think about cake is not that it is healthy. Sure, you can make healthier cakes using dates or other fruit as sweeteners. Desserts such as lemon curd cake are special treats and are best treated as such. Having a slice after a healthier meal featuring lean protein and plenty of vegetables is OK now and then. I try to add a few extra nutrients by serving it with seasonal fresh fruit. That way, I never feel like I am missing out on a good thing.
Tips For Making Lemon Curd Cake
Over the years, I’ve learned that when a recipe says to have an ingredient at room temperature, listen! I recommend taking your eggs and butter out of the refrigerator 30 to 60 minutes ahead of preparation, depending on the temperature in your house. Warmer temperatures might only require 30 minutes, whereas colder winter temperatures might need 60 minutes.
Why is room temperature important in baking? Room-temperature eggs will blend more evenly, rise better, and create a better structure in your cake batter. Room-temperature butter provides better incorporation of air into the mixture, while creaming butter and sugar, improves the texture of the cake, helping everything blend more evenly and smoothly.
How do I store leftovers?
Leftover lemon curd cake can be stored in a covered dish or airtight container for up to 5 days. It can also be frozen for up to 3 months, tightly wrapped in plastic and stored in freezer bags or containers. Defrost it overnight in the fridge before serving.
Serving Suggestions
This cake is so good that you will find ways to serve it with any meal or afternoon tea. You can also jazz it up a bit for special occasions with Candied Lemon Slices or candied lemon peel. Add an extra dollop of Lemon Curd on the side or put out a bowl for guests to help themselves. After all, you can never have enough lemon curd. Another way to make this dessert even better, if possible, is with some Strawberry Whipped Cream. Lemon and strawberry go so well together. Consider adding a bowl of Fruit Salad for some color, too.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 3 large eggs room temperature
- 12 ounces Lemon Curd divided
- Confectioners' sugar for dusting optional
Instructions
- Preheat oven to 350°F. In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the sugar, butter, and vanilla until well combined.
- Add the eggs one at a time, beating well after each addition, then mix in half of the lemon curd.
- Fold in the flour mixture until just blended.
- Pour batter into a greased 8-inch round cake pan. Drop teaspoons of remaining lemon curd randomly over the top.
- Place cake pan on a baking sheet to prevent any spilling during baking (the cake will rise and then shrink).
- Bake for 38-42 minutes or until the cake is golden but still barely jiggly in the center where the curd is.
- Let the cake cool in the pan, then dust with confectioners’ sugar if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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